FIELD PEAS TO FOIE GRAS: Southern Recipes with a French Accent by Jennifer Hill Booker

Author:Jennifer Hill Booker [Booker, Jennifer Hill]
Language: eng
Format: azw3
Publisher: Pelican Publishing
Published: 2017-07-05T04:00:00+00:00

Roll the baked egg lengthwise, peeling the parchment paper away as you go. Return the rolled omelet to the pan, sprinkle the top with the remaining cheese, and bake an additional 3 to 4 minutes, until the cheese is melted. Remove from the oven and allow the egg roll to rest for 5 minutes. Cut into 2-inch slices and garnish with the diced tomatoes and chopped green onions.

Scrambled Eggs & Hog Brains

Scrambled Eggs & Hog Brains

Serves 4

Eating brains is considered a delicacy around the globe, including in the South. Eating hog brains is just another example of how similar the eating habits of the French are to those of Southerners—we eat every part of the pig. Hog brains have a distinctive texture similar to extra creamy, extra fluffy scrambled eggs. They are served, sautéed with brown butter and capers, as an individual dish in France, and mixed into scrambled eggs and served with breakfast in the South. For added crunch, they can be dipped in milk, rolled in cornmeal, and pan fried in lard.

Whenever you make scrambled eggs, I suggest that you use farm fresh eggs, whether from your farm or your local farmer’s market. Crack each fresh egg, one at a time, into a small bowl before adding this to your main mixing bowl. This insures that you don’t mix in a partially formed chick into your dish.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.